If you ask any Japanese person, they will probably agree that curry was a staple in their home growing up.
Japanese curry, or “kare,” (カレー) is a beloved comfort food with its rich, flavorful sauce and hearty ingredients, it’s no wonder that many Japanese people grew up on this dish.
Japanese curry has an interesting history. It was introduced to Japan by the British during the Meiji era (1868-1912) and was originally an adaptation of Indian curry, modified to suit Western tastes. Over time, the Japanese made the dish their own, creating a unique version that is milder, thicker, and slightly sweeter than its Indian counterpart. Although it’s typically not served as spicy as Indian curry, you can easily adjust it to your spice preference. I love it spicy, personally!
Making Japanese curry at home is straightforward, especially with the availability of pre-made curry roux blocks. You can also try making my homemade curry roux blocks as well!
What Type of Curry Roux to Use
To make the base of Japanese curry, you will need Japanese curry roux. It’s a concentrated curry base made by cooking flour, oil or butter, and Japanese curry spices into a thick paste, often sold in block or cube form. When added to simmering meat and vegetables, it melts into a rich, savory, slightly sweet curry sauce that’s a staple in Japanese home cooking.
I recommend using curry roux from:
- Java Curry – Pictured; the one I like the most because I think it is the spiciest!
- Vermont Curry – Best for those who like curry on the sweeter side.
- S&B Golden Curry – I usually switch between Java and S&B depending on what’s available.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. For this dish, however, I recommend Japanese short-grain or medium-grain rice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make rice? NO! Just like anything, generally, the higher the quality, the better. But you can make great rice in a cheap rice cooker, too!
5.5 cups or 10 cups
2 cups
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Check out my other popular recipes that use Japanese curry!:
Easy Classic Japanese Curry (カレーライス)
- Total Time: 25 minutes
Description
Japanese curry is a rich, flavorful dish featuring a thick, savory sauce with a hint of sweetness served over rice. Made using Japanese curry roux, tender meat, and vegetables like potatoes and carrots, it’s a comforting and hearty meal.
Ingredients
- 1 potato, diced
- 2 large carrots, diced
- 2 cup mushrooms (any type is fine, but I recommend shiitake, enoki, or shimeji)
- 1 lb boneless/skinless chicken breasts or thighs, diced
- 6-8 oz. Japanese curry roux (I recommend starting with 6 oz., then add more or less depending on how thick you like your curry)
- 5 1/3 cup water
- 8 servings rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
Instructions
- In a large pot over medium-high heat, heat up some neutral cooking oil. Add the chicken, cooking until browned.
- Add the mushrooms, potatoes, carrots, and water to the pot. Increase the heat to high and bring to a boil, cooking until the potatoes and carrots are tender.
- Stir in the curry roux until fully combined. Add more or less curry roux and water, depending on your desired level of thickness.
- Serve the curry on top of rice and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8
I made this last week and it turned out so good! Love how easy Japanese curry is to make.
Thanks for sharing, Damon!
This was rich and cozy without needing anything fancy — the curry blocks worked great.
Thanks for your review, Maya! 🙂
Can you freeze leftover curry with the meat and vegetables?
Yes, you can!